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Chocolate Banana Nut Bread Recipe


1 cup normal dry yeast

1 tablespoon margarine

3 eggs

4 teaspoons milk

1/4 teaspoon salt

1 cup white sugar

1 teaspoon baking powder

1 cup all-purpose flour

3 eggs, beaten

1 1/2 cups white sugar

1 cup margarine, melted

1 cup corn syrup

2 bananas


In a large bowl, dissolve margarine in warm water. Let sit overnight.

In a small mixing bowl, stir together eggs, milk, salt, sugar, baking powder and flour. Mix well and stir into yeast mixture.

Stir margarine into egg mixture, stirring just until incorporated. Form dough into a 24 x 12 inch rectangle. Cover with plastic wrap or waxed paper and refrigerate until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

On a floured surface, roll the dough out to 1/8 inch thickness. Cut each piece of dough into 12 wedges. Place a wedge in one side of the loaf pan and fold up the other side. Brush honey onto the top of the loaf pan.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of loaf comes out clean.

Meanwhile, preheat oven to 375 degrees F (190 degrees C). Grease three loaf pans.

Remove loaf from loaf pans, leaving behind a 10 inch long loaf. Place loaf on a platter and brush with melted margarine. Line three 9x5 inch loaf pans with a piece of waxed paper and a piece of waxed paper so that they overlap. Brush toast with melted margarine.

Bake loaves in preheated oven until lightly browned, about 40 minutes. Let cool on waxed paper until firm, about 30 minutes.

Meanwhile, place bananas in greased loaf pans. Place loaf on waxed paper and loosely press down with a fork. Cool loaf on waxed paper before transferring to pans.